Cake Recipes

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Chocolate Cake In A Jar

1 stick plus 3 tablespoons butter or margarine
3 cups white sugar
4 eggs
1 teaspoon vanilla
2 cups applesauce, unsweetened
3 cups white flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter or shortning.

Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.

Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.

Pour 1 c. of batter into each jar and carefully remove any batter
from the rims.

Place jars on a cookie sheet in a preheated 325 oven, and bake for about 40 minutes. Cakes are done when a toothpick is insterted and comes out clean.

While the cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep the lids hot until
ready to use. When the cakes have finished baking, remove jars from oven. Make
sure that the jar rims are clean. (If they’re not, the jars will not seal correctly)
Place lids on jars tightly. The jars will seal as they cool. Cakes will slide right out when ready to serve. Cakes will stay fresh on a shelf for up to 30 days and can be frozen until you are ready to eat them. Enjoy.

1. Cake Recipes –
2. Cake Recipes – Betty Crocker

Category: Eating
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